Beef Stock can be the base to soups, a quick gravy or even just to mix in with mashed potatoes to make them moist with extra flavor and it is easier than you think to make.
I prefer to make my own stock, I’ve previously made chicken stock and vegetable stock and they both have so much more flavor and a lot less sodium than store bought. Any stock that is made with bones, is good for you. Using bone broth in recipes is all the rage right now because of the collagen that is extracted from the bones when cooking.
I got very happy because my local grocery store carries beef marrow bones. To the average person this is not exciting, but for a stock making fan like me, it’s like Culinary Christmas.
Making your own stock is not just for delicious flavor, it’s a health thing because when you make your own stock, you also get all the nutrients out of the meat and vegetables and that is a good thing.
What is the difference between stock and broth?
Stock is long simmered with bones, vegetables and herbs that extract the collagen from the bones and you get a deep more flavorful stock that is good for you. Broth is made from just the meat with vegetables and herbs and not as rich in flavor as stock.
This beef stock was used to make a delicious French onion soup. Now this is a soup you must make.
- 2 1/2 pounds beef marrow bones
- 1 pound beef chuck or other stew beef, cut into 1 inch cubes
- 2 large carrots, peeled, cut into thirds
- 2 ribs celery, cut into thirds
- 2 large onions, peeled and quartered
- 2 tablespoons vegetable oil
- 6 chives
- 6 sprigs parsley
- 6 sprigs thyme
- 3 cloves garlic, peeled
- 12 black peppercorns
- Preheat oven to 450 degrees F.
- On a large baking sheet arrange bones, beef, carrots, celery and onions in an even layer.
- Drizzle with oil and toss to coat.
- Roast for 15 minutes, turn and roast for an additional 15 minutes.
- Tie chives, parsley and thyme into a bundle using kitchen string.
- Once the bones and vegetables are done roasting, transfer to crockpot.
- Add the herb bundle, garlic cloves and peppercorns.
- Cover with 8 cups cold water.
- Cook on high for 5 to 6 hours.
- Strain the stock from the bones and vegetables and use a fat separator.
- Use right away, refrigerate for up to 5 days or freeze for up to 3 months.
Amount Per Serving: Calories: 286 Saturated Fat: 3g Cholesterol: 35mg Sodium: 32mg Carbohydrates: 4g Sugar: 1g Protein: 14g